72
3 day refrigeration versus live harvest (lemmy.world)
submitted 5 months ago by to c/gardening@lemmy.world
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After roughly 72 hours in the fridge the pea greens started showing very subtle signs of softening/wilting. I did a taste test of the greens harvested 72 hours ago versus harvesting and eating live greens. The 72 hour greens tasted a bit more grassy, the live harvested tasted sweeter and were crisper in comparison. The obvious benefit of the 72 hour refrigeration is more time window before consumption, while the tray could then be used to grow even more in that time period. The downside is slightly wilted greens, refrigeration required, and clam shell packaging.

Here's the previous post if anyone wants more context to the experiment: https://lemmy.world/post/47253866

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[–] 5 points 5 months ago (5 children)

I love this kind of thing. Hearing about someone actually doing something and giving their perspective on their results is awesome.

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  • [–] [S] 0 points 5 months ago (3 children)

    Also just to add, I've had four containers now of the +3 day speckled pea microgreens from the fridge, and it's absolutely confirmed they have more of a bitter grassy flavor. The live cut greens have a sweeter leafy taste, much more preferable personally.

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  • [–] 1 point 5 months ago (2 children)

    Is the fridge only for the greens or is it sharing with something else? Do the greens have a smell strong enough to permeate the fridge? Im kinda thinking the bananas thing where soemthing given off causes more ripening in others. Like more ventilation or maybe baking soda.

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  • [–] [S] 0 points 5 months ago (1 child)

    Yea that further presents even more issues with refrigeration that I didn't think about. If a customer has anything else in their fridge it could permeate into the greens. In my refrigerator, everything else is sealed, no open foods.

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    • [–] 4 points 5 months ago (5 children)

    I don't mean to be rude, but I've seen your posts, and you seem to just be "rediscovering" cold-chain techniques that are already known facts.

    It seems you're trying to start a business perhaps? Is there some other context here we should understand?

    If you're just now figuring out that certain barriers in cold storage stop wilting from fresh vegetables, that's already a mostly solved problem unless you're intending to improve upon it.

    Specific to the things you are showing here: there are many growers that actually sell their products in packaging with the grow medium including, so they ship from site, and arrive on shelves still growing. They stay fresh for weeks because of this.

    Is this your intention?

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  • [–] [S] 2 points 5 months ago (4 children)

    there are many growers that actually sell their products in packaging with the grow medium including, so they ship from site, and arrive on shelves still growing. They stay fresh for weeks because of this.

    Yea this is the intention, except with no single-use plastic waste. I've never seen this at a grocery store before. I've seen live plants and harvested greens, at most I've seen lettuce that still has roots. I'm exploring the possibility of selling live trays like this for profit with reusable trays requiring me to not use any other packaging or refrigeration in operation. This experiment was to see exactly how different the greens were after three days of refrigeration compared to live harvest.

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  • [–] 3 points 5 months ago (3 children)

    Live trays of shoots and sprouts are sold all over the US, but obviously the stores you go to may vary. They look like this with a clamshell and cellophane top.

    Most ship with plastic packaging, as you noted, but they still have aerated ceiling because it's obviously necessary.

    If you want permeable packaging that won't suffocate delicate shoots, you want packaging with a sturdy bottom to prevent water drainage, but a porous top with air flow. Sugar resin bottom, and plant fiber top. That will get you what you need, and last weeks.

    Plenty of manufacturers out there who will sell you any molding you need of these things at scale.

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  • [–] [S] 1 point 5 months ago (2 children)

    Thanks for the information, I hope that at some point I'm able to scale to that point. I'm going to continue to push for the idea that the trays can be used multiple times, thus reducing the price each sale significantly. This is what I'm currently using which is polypropylene.

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  • [–] 1 point 5 months ago (1 child)

    I don't think there is any issue with these trays being used multiple times. I think you're pushing two competitive ideas.

    1. growing

    2. selling the product

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  • [–] [S] 1 point 5 months ago

    Thanks, I also like the idea the customer is "investing" in the idea, such that the initial cost is higher, and they get a reduced price on future orders as a reward for returning the tray. The funny thing being that I'd make more profit if it they don't return it, so it's a genuine benefit to the customer to return it. We'd clean it as well.

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    • [–] 1 point 1 week ago

    Para conservar brotos por mais tempo, deixe-os bem secos antes de guardar e use um recipiente fechado com papel toalha para absorver o excesso de umidade. Manter a geladeira por volta de 2 a 4 °C também retarda o murchamento.

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